Cauliflower is a workhorse in the kitchen — a key ingredient in plant-based versions of pizza crust, buffalo wings, and rice. As a result, you might think this versatile veggie can't transform into a decadent main. But culinary whiz Corre Larkin has a dish on deck to prove you wrong: A whole roasted head of cauliflower drenched in a classic, unapologetically show-stopping French sauce. To celebrate the release of her forthcoming cookbook, Season to Taste, Larkin is lending us her recipe for cauliflower au poivre.
You're probably familiar with steak au poivre — a French bistro staple consisting of beef coated in cracked peppercorns, then seared and smothered in a luxurious pan sauce. Larkin's veggie version adapts this traditional approach to cruciferous vegetables, which need more time to roast to become tender. To make the delectable main, you'll pop the whole cauliflower head in the oven, then prepare a rich, aromatic, peppery butter sauce. When the veg is halfway done, you'll begin periodically pulling the cauliflower from the oven to baste it in sauce. A golden crust will form all over the surface of the cauliflower head — the flesh of which will become soft and succulent. One bite, and you'll see this humble veggie in a whole new light.
Cauliflower au Poivre
Author: Corre Larkin
Prep Time: 13 min
Cook Time: 63 min
Calories: 850 calories per serving
Servings: 4 servings
Ingredients
- 1 whole head of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon Maldon salt
- 3 tablespoons butter
- 1½ tablespoons freshly ground black pepper
- 1 teaspoon chopped rosemary leaves
- 1 teaspoon chopped thyme leaves
- ½ medium to large yellow onion, diced
- ⅓ cup brandy
- 4 garlic cloves, finely chopped
- 1 tablespoon mushroom “Better Than Bouillon”
- 3 cups heavy whipping cream
- Finely chopped parsley to finish
Directions
- Preheat your oven to 425° F convection.
- Trim the base off the cauliflower and any of the small, pale leaves. Make sure the root of the cauliflower is cut as flat as you can. Then place the cauliflower in an oven roasting pan. Drizzle with the olive oil, salt, and cover with parchment paper, and cover again with aluminum foil. (The base of the cauliflower will be in contact with the pan.) Then into the preheated oven for about 20 minutes. This will jumpstart the cooking process.
- Meanwhile, in a saucepan melt the butter on medium heat. Stir in the black pepper, thyme, and rosemary and cook for 2 minutes in the gently bubbling butter to bloom the flavors of the aromatics. Stir in the onion to coat it in the butter, then pour in the brandy which will add a sweetness to the dish. Stir in the chopped garlic and the mushroom bouillon. Then add the heavy whipping cream and stir. Increase the heat to medium high and bring just to a boil, then remove from the heat.
- After 20 minutes, reduce the oven heat to 375° F and remove the cauliflower from the oven. Remove the foil and parchment paper. Pour the sauce over the head of cauliflower, allowing the solids to collect on top of the cauliflower and the liquid to collect in the pan. Return the cauliflower to the oven and continue cooking for 40 to 45 minutes. Baste the cauliflower every 12 to 15 minutes with the sauce. In the process, a beautiful golden crust will form on the cauliflower and the sauce will thicken and be bubbling. And the cauliflower will be incredibly soft inside while still maintaining its shape.
- Lift the cauliflower using a spatula to the center of a platter. Spoon the rest of the sauce over the cauliflower and finish with finely chopped parsley. Cut into pie-shaped wedges and serve with more of the sauce.
Recipe by Corre Larkin. Her debut cookbook, Season to Taste, is available November 10.
